How to obtain crispiness

March 30, 2007

Hello friends -

Luke seems to have a particular revulsion to soft foods; possibly a sensory

issue. In any case, I'm knocking my brain out trying to 'crispify' some foods

like vegetable chips or patties, or some types of fruits. Tragically, he has

some oxalate issues so almond flour isn't something we can really use.

Has anyone faced similar issues? I saw something this week on some chicken

fingers I'll likely give a shot, but thought someone might have some other

ideas. I am competent at frying when a starch is availalbe, but can't generate

anything but soggy, oily messes without one.

Any and all insight is appreciated.

brian

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